Vegan Peanut Noodles with Tempeh Croutons

Vegan Peanut Noodle Salad
Vegan Peanut Noodle Salad

As the weather gets warmer I want to have cooler foods. I especially love pasta salads. I will not argue the nutritional value of pasta, but just say it is delicious! This is a simple noodle salad topped with tempeh croutons and it gets better after a day or two in the fridge. It is also perfect for a pot luck as it is best served room temperature. This comes together quickly, and is perfect for lunch on the go, or a quick dinner. Serve with a yummy fresh salad to really brighten your meal.


  • 1 package Tempeh cut into 1″ cubes
  • 2 TBL olive oil
  • 2 TBL tamari
  • 1 tsp chili powder
  • Udon noodles cooked according to package directions, drained, and cooled to room temperature
  • 1/3 cup peanut butter
  • 2 TBL lime juice
  • 2 TBL brown sugar
  • 2 TBL tamari
  • 1/4 tsp red pepper flakes


  1. Heat a large case iron skillet over medium high heat.
  2. Add oil, swirl to coat the bottom of the pan, and add the tempeh.
  3. Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
  4. Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
  5. In a large bowl combine the peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
  6. Add the cooked noodles and toss to coat with dressing.
  7. Top with tempeh croutons.

One Dish Vegan Holiday Meal That Has It All

Vegan One Dish Holiday Meal
Vegan One Dish Holiday Meal

I didn’t think I was going to get a post up this weekend; It has been such a crazy week here! I started working again, Wolfie started daycare, and well, life. I’m still adjusting to my new schedule and it feels like I’m running around all crazy like and getting nothing done. I’ve also decided to give up caffeine, so that doesn’t help! But, here we are, 6am, the family is still sleeping, and I’m writing a post just in time for your Christmas dinner.

I actually brought this to Thanksgiving this year, and it was delicious! I have told you I go to a meat-eating Thanksgiving so I like to bring an entire vegan meal in one dish. This had potatoes, roasted vegetables, gravy, a hearty “main” component, and a light and fluffy bread. It was just all layered together so it could be re-heated in a small portion of the oven, and I could bring everything with my in a very full car. With this dish the only other things you need to bring are dessert, and cranberry orange relish. Your holiday is complete. You’re welcome.


  • 1/2 of a small butternut squash, cut into cubes (I made the whole squash and we ate the part I didn’t use here for other things throughout the week.)
  • 2 TBL olive oil
  • salt to taste
  • 2 TBL olive oil
  • 3 small/medium portabella mushrooms, sliced into long strips
  • 1/2 batch vegan gravy without the mushrooms.
  • salt and pepper to taste
  • 1/2 batch cooled scalloped potatoes (I make a full batch, then eat what I don’t need for this.)
  • 2 sheets vegan puff pastry


  1. Preheat oven to 400.
  2. Place your squash in one layer on a large baking sheet (I like to put a silicone mat down first).
  3. Drizzle 2 TBL oil over squash, sprinkle with salt, and give it a stir.
  4. Cook, stirring every 15 minutes until the squash is soft, and starting to brown, about 45 minutes.
  5. Heat a large skillet over medium heat.
  6. Pour in the oil, heating it for a few seconds, then add the portabella mushrooms and saute, stirring occasionally until tender, about 5 minutes.
  7. Remove from heat and set aside.
  8. Get all your pre-made everything and set it out for easy access.
  9. Line your baking dish with parchment paper (this is optional, but it looks good and is functional.)
  10. Place one sheet of puff pastry in the bottom of your baking dish.
  11. Cut a rectangle out of the scalloped potatoes just smaller than the puff pastry.
  12. Place the potatoes on the puff pastry, layer with mushrooms, gravy, and squash.
  13. Cover the top with the second sheet of puff pastry making sure to seal the edges so everything doesn’t leak. I cut my top sheet into strips and braided it just for fun.
  14. Bake the whole thing in a 350 oven until golden brown 40-45 minutes.
  15. Serve warm for sure, extra gravy over the top would not be unwelcome.
The Finished Dish
The Finished Dish
Roasted Butternut Squash
Roasted Butternut Squash